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Ingredients

Method

1. Put the papaya flesh and icing sugar into a food processor and pulse until you have a smooth purée. In a bowl, beat the coconut yoghurt until smooth, then fold in the papaya flesh until combined.

2. Halve one passion fruit, scoop out the pulp and stir gently through the papaya mixture. Spoon into glasses and chill for 1 hour. When you’re ready to serve, top with the pulp of the other passion fruit and serve along with some ginger biscuits.